I love choux buns. The tender, soft bun filled with a delicious cream filling or ice cream. Whether it's an eclair or profiterole, it's so simple, yet so good. These delicious choux (pronounced shoe) buns are filled with a simple spiced apple compote and a creamy mascarpone whipped cream. It's so good, you'll definitely want more. Read on to learn how to make this delicious pastry.
So I have not made pate a choux since 2018 when I appeared on The Great American Baking Show. One of our bakes was eclairs. I made so many eclairs during baking boot camp and that is why it has takPaten me two years to make them again.
One of the things that I have learned since that time is the importance of recipe testing, not just practicing. I was focused on recipe practicing, but recipe testing includes trying different combinations, different cooking temperatures, times, etc.
How to Make Pate a Choux
Pate a Choux is really easy to make. The basic dough has 6 ingredients:
- Whole Milk. Is necessary for elasticity and it makes your dough expand during baking. It also adds richness and tasty milk fat to the choux dough.
- Water. Like the milk, water is necessary for elasticity, but it also becomes the steam during the baking process and makes the dough expand in a way that creates a hollow center.
- Butter. Butter brings flavor and texture to the choux bun. It creates a rich and crispy and helps the bun get its beautiful brown color.
- Whole Eggs. The eggs provide structure (egg whites), elasticity, moisture, and fat to the dough. This recipe works with 4 large eggs or 200 grams of eggs, so weigh your eggs. If adding too much liquid, the dough will be softer and your buns won't rise as much.
- Granulated Sugar. The choux dough is not a sweet dough, but the little bit of sugar promotes browning in the finished bun.
- Kosher Salt. Kosher salt boosts the flavor of the other ingredients in the buns.
The pate a choux dough is unique in that it is cooked in a pan on the stove top. The the eggs are added to the warm dough. When I was a kid, I made this dough and beat the eggs in by hand. I don't recommend this method.
Tips for Success for the Choux Dough
- When boiling the milk, water, butter, and sugar together make sure all the butter is melted and that there are no lumps before adding the flour.
- Sift the flour. It will make it easier to mix into the wet ingredients. You do not want any lumps of flour in the dough
- When you add the flour, immediately start stirring it in and stir vigorously until there are no bits of flour visible.
After you've finished cooking the dough, cool in the bowl of a stand mixer by beating it on medium-high for 1 minute. The steam will be released as the dough is mixed.
Add the eggs one at a time, thoroughly mixing each egg into the dough before adding the next egg. After all the eggs are added scrape the bottom and beat until it is smooth and thick. When you pitch a piece of dough between your fingers it should sticky. That's it - 6 ingredients and 10 minutes later you're ready to start piping your choux buns.
To ensure the cream puffs are the same size, draw up to 12 2-inch circles, 2 inches apart on the parchment paper. Turn it over the pencil side is face down.
How to Bake the Choux Buns
Once the dough is mixed it's time to pipe it on the baking sheets. Line two baking sheets with parchment paper. Don't use Silpat to bake these because Silpat starts to brown at 400°F.
Add a 1/2-inch pastry tip to an 18-inch pastry bag. An 1/2-inch tip is Ateco #825 or a Wilton 1A. Pipe the pate a choux onto the parchment paper, using the circles that you drew earlier as guides.
Remove the frozen craquelin disks from the freezer and top each round with craquelin. If you are making the choux buns without the craquelin follow these two steps:
- Wet your finger and use it to lightly tap down the peak
- Make an egg wash that consists of 1 whole egg and 1 teaspoon of milk and lightly brush the choux buns with the egg wash.
You should have 12 choux buns on one baking sheet and about 6 on the second baking sheet. Do not put more than 12 on a baking sheet if using a half baking sheet. The space between the buns will allow good air flow and even browning.
Bake the buns at 400°F for 20 minutes, then reduce the heat to 350°F and bake for another 10-15 minutes until golden brown. Do not open the door while the choux is baking. This is where having a clean oven window will come in handy.
Remove the baked choux buns from the oven. Allow to cool for a couple of minutes until they are cool enough to pick up. Use a wooden scewer to poke a small hole in the bottom of the buns and lay them on their sides. Poking the hole will help the choux dry on the inside.
Making the Apple Compote
The Apple Compote is a really tasty addition to these cream puffs. Granny Smith apples add a nice sharp bite to the sweetness of the cream and craquelin topping. It can be made up to a week in advance and refrigerated until ready to use. The compote has the following ingredients:
- Granny Smith Apples (or use your favorite baking apple)
- Light Brown Sugar
- Apple Cider or Apple Juice
- Lemon Juice
- Unsalted Butter
- Ground Cinnamon
Peel and chop the apples into small 1/2-inch pieces. Put all the ingredients in a 3-quart saucepan and bring to a boil. Reduce the heat to medium-low and cover with a lid for 5 minutes. This step ensures that the apples cook before the liquid evaporates. Remove the lid and continue cooking until the juices are reduced to a nice thick syrup. Yum, yum.
How to Make Whipped Mascarpone
I decided to top this cake with whipped mascarpone, but first I had to learn how to make it. The whipped mascarpone has three ingredients:
- 1 cup mascarpone, cold
- 1 cup of heavy cream, cold
- 3 tablespoons of honey
I tested two batches and the second batch produced the best and creamiest whipped mascarpone. You simply whip the cold mascarpone on medium-high speed for 30 seconds. While the mixer is running, slowly pour the heavy cream into the bowl by drizzling it down the side of the bowl. After adding all the cream whip it until soft peaks have formed. Add the honey and whip until the honey is mixed. I used Meadow Foam honey which gave the whipped mascarpone a nice vanilla taste. But this filling works with any flavor of honey. The combination of heavy cream and mascarpone produces a really rich tasty frosting.
Assembling the Apple Choux Buns
When the choux buns have completely cooled cut off the top half with a serrated knife. Place about 1-1/2 teaspoons of the filling in the bottom of the bun. Pipe the whipped mascarpone on top of the apple filling and then top with the top half of the choux bun.
Sprinkle with powdered sugar or for true decadence drizzle with apple cider caramel sauce.
I hope you make these delicious choux buns. It doesn't take long to make the dough and bake the buns. The great thing about this about pate a choux is that you can follow this recipe or get creative with the fillings. Let me know if you make this recipe. I would love to see your pictures. If you post to instagram please tag me @bakesbybrownsugar and #bakesbybrownsugar.
Happy Baking!
Craquelin Choux Buns with Apple Compote
Ingredients
Craquelin
- 6 tablespoons (85 grams) unsalted butter room temperature
- 1/2 cup (100 grams) light brown sugar
- 3/4 cup (106 grams) all-purpose flour sifted
Pate a Choux
- 1/2 cup whole milk
- 1/2 cup water
- 8 tablespoons (113 grams) unsalted butter
- 1 teaspoon (5 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup (140 grams) all-purpose flour, sifted Bob’s Red Mill
- 4 large (200 grams) eggs room temperature
Apple Compote
- 2 large Granny Smith apples about 1 pound
- 6 tablespoons (75 grams) light brown sugar
- 1 tablespoon (14 grams) unsalted butter
- 1 tablespoon fresh squeezed lemon juice
- 2 tablespoons apple cider or orange juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
Whipped Mascarpone
- 8 ounces (227 grams) mascarpone, cold
- 1 cup 254 grams heavy whipping cream cold
- 3 tablespoons Meadow Foam honey
- 1 teaspoon vanilla bean extract
Instructions
For the Craquelin
- Place the butter and sugar in a medium-sized bowl and use a spatula wooden spoon to mix them together. Mix in the flour and the salt. Transfer the mixture onto a large sheet of parchment paper or a Silpat that is lightly floured and shape into a 6-inch square. Wrap in plastic wrap and refrigerate for 30 minutes. Place the dough between 2 pieces of parchment paper and roll into 1/8-inch thickness.
- Use a 1-3/4-inch or 2-inch cookie cutter to cut into circles. Place the circles on a cookie sheet and freeze for at least 30 minutes or up to 3 days.
For the Apple Compote
- Peel and chop the apples into small pieces. Place them in a 3 or 2-quart saucepan along with the lemon juice, apple cider, cinnamon, nutmeg, butter, and salt. Bring the mixture to a boil, then reduce the heat to medium-low and cover the saucepan with a lid for 5 minutes. This step is to make sure the apples soften before the liquid boils off. Remove the lid and continue to cook the apples until the liquid is reduced to a thick syrup, about 5-7 minutes.
- Scrape the apple compote in a container and allow it to cool to room temperature before filling the choux buns. If making the day before, refrigerate it after it has cooled.
For the Choux Buns
- Preheat the oven to 400°F. Draw 2-inch circles, 2 inches apart on parchment paper and line two baking sheets with the pencil side down.
- Sift the flour into a bowl or onto a piece of wax paper. Crack the eggs into a separate bowl.
- Place the milk, water, butter, sugar and salt in a 4-quart saucepan. Bring the mixture to a boil over medium high heat and make sure all the butter is melted. Remove the pot from the heat and dump in all the flour all at one and quickly stir with a wooden spoon until there are no bits of flour left. You do not want any lumps of flour. Return the saucepan to medium heat and continue to cook the choux while stirring vigorously. The mixture will sizzle as it continues to cook, and a thin layer will form on the bottom of the pan. This step is to cook the protein in the flour and cook some of the moisture in the choux. The dough will become a smooth ball.
- Put the dough into the bowl of a stand mixer and with the paddle attachment beat on medium speed for 1 minute to cool the choux pasty. Reduce the speed to low, add one egg and increase the speed to medium and beat until the egg is incorporated. Repeat with each egg. After add the second egg, stop the mixture and scrap the bottom and sides of the bowl. After the last egg is added beat the dough on medium speed for another 1-2 minutes until it is smooth. To test the dough stop the mixture, unhook the paddle attachment, push it into the dough and then slowly pull up. If the dough forms a V-shape at the bottom the attachment it is ready.
- Add an 1/2-inch piping tube to an 18-inch pastry bag. Fill the pastry bag with the choux dough. Hold the bag straight up and down over the baking sheet about 3/4-inch from the surface and pipe a 2-inch round. There should be room for 12 on one baking sheet, and 6 on the other.
- Bake one baking sheet at a time. Place one craquelin circle on top of each choux round right before it goes in the oven. Place the remaining craquelin back in the freezer.
- If you're making the choux buns without the craquelin, wet the tip of your index finger and gently pat down the tip of the bun. Make an egg wash by whisking together one egg and 1 teaspoon of milk and gently brush the buns with the egg wash.
- Bake at 400°F for 20 minutes. Reduce heat to 350°F and bake for 10-15 minutes until choux buns are golden brown and the craquelin has melted oven the choux bun. Remove them from the oven and place the pan on the cooling rack. Increase the oven temperature to 400°F and wait for it to reach full temperature before baking the second pan.
For the Whipped Mascarpone
- Place the mascarpone in the bowl of a stand mixer. With the whip attachment beat the mascarpone on medium-high speed (5 or 6 on a stand mixer) for 30 seconds.
- Reduce the speed to medium-low and add the heavy cream in a steady stream down the side of the bowl. After adding all the cream, increase the speed to medium-high and beat the mixture until soft peaks form. Add the honey and vanilla bean extract and beat on medium-low speed until it is thoroughly combined.
- Spoon the filling into an 18-inch pasty bag and
Assemble the Cream Puffs
- When the choux buns have completely cooled cut off the top half with a serrated knife. Place about 1-1/2 teaspoons of the filling in the bottom of the bun. Pipe the whipped mascarpone on top of the apple filling and then top with the top half of the choux bun.
- Sprinkle with powdered sugar or for true decadence drizzle with apple cider caramel sauce (see link below for the recipe).
Apple Cider Caramel Sauce (Optional)
- See my recipe for Prune Clafoutis for the Apple Cider Caramel Sauce
Notes
- 2 - 18 x 13 Baking Sheets
- Parchment Paper
- Digital Scale
- 3-quart saucepan
- When boiling the milk, water, butter and sugar together make sure all the butter is melted and that there are no lumps before adding the flour.
- Sift the flour. It will make it easier to mix into the wet ingredients. You do not want any lumps of flour in the dough
- When you add the flour, immediately start stirring it in and stir vigorously until there are no bits of flour visible.
- When the Choux Buns are baking don't open the oven door. The high heat is needed to ensure the buns rise.
Nutrition
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